Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of tomato sauce (15 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of Italian seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 egg
- 1 container of ricotta cheese (15 oz)
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot for boiling pasta
- Skillet for cooking beef and onions
- Mixing bowl for combining filling ingredients
- Baking dish for assembling and baking shells
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onions are translucent. Drain any excess fat.
4. Add tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper to the skillet. Simmer for 10 minutes.
5. In a mixing bowl, beat egg and then add ricotta cheese, 1 cup of shredded mozzarella cheese, and Parmesan cheese. Mix well.
6. Spread a thin layer of the meat sauce on the bottom of a baking dish.
7. Stuff each pasta shell with the cheese mixture and place in the baking dish.
8. Pour the remaining meat sauce over the stuffed shells.
9. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the shells.
10. Cover the dish with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
12. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 491
- Total fat: 26g
- Saturated fat: 13g
- Cholesterol: 138mg
- Sodium: 1104mg
- Total carbohydrates: 28g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Add spinach or kale to the cheese mixture for added nutrition.
- Use marinara sauce instead of tomato sauce for a different flavor.
- Add sliced mushrooms to the meat sauce for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente to prevent them from becoming too soft and falling apart.
- Use a piping bag or a ziplock bag with the corner cut off to easily stuff the shells.
- Leftover shells can be frozen for later use.
Storage instructions:
- Store leftover shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shells in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve shells on a platter with fresh parsley and grated Parmesan cheese sprinkled on top.
Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the shells are too hard to stuff, try boiling them for an additional minute or two.
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1960s.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian